In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and 3 minced garlic cloves, sautéing for 3–4 minutes until the onions are translucent and fragrant.

Season 1 pound of chicken breasts with salt and pepper, then add them to the skillet. Sear the chicken for about 5–7 minutes on each side.

Stir in sliced pepperoncini peppers, allowing them to mix with the chicken and cook for an additional 2–3 minutes.

Pour in 1 cup of cream and ½ cup of chicken broth, stirring well to combine. Bring to a gentle simmer and cook for about 5 minutes.

Taste the sauce and adjust seasoning with salt and pepper as needed. Serve hot over rice or alongside mashed potatoes.